期刊文献+

副球菌WB1菌株肌酸酶的研究 被引量:1

Study on the Creatinase Produced by Paracoccus sp. Strain WB1
下载PDF
导出
摘要 从恒化富集培养物中分离到一株产肌酸酶的菌株WB1 ,通过对该菌的形态学、生理生化特性、G +Cmol%及 1 6SrDNA序列分析 ,表明该菌为一株副球菌 (Paracoccussp .)。对菌株WB1产酶发酵条件的研究表明 ,该菌除了产生肌酸酶外还产生肌氨酸脱氢酶 ,但不产生肌酸酐酶 ,也不能利用肌酸酐。肌酸酶可以被诱导物 ,如肌氨酸、肌酸、和氯化胆碱诱导产生。葡萄糖等易用碳源的存在对肌酸酶的合成无代谢产物阻遏作用。该酶的分子量为4 8kD ,最适反应pH为 7 0~ 8 5 ,pH稳定范围在 6 0~ 9 5之间 ;其最适反应温度在 35℃~ 4 0℃之间 ,在 4 5℃以下是热稳定的 ;37℃时以肌酸为底物 ,酶的Km值为 2 4 6mmol L ;Cu2 + 、Hg2 + 和Ag+ A creatinase producing bacterium was isolated from soil with chemostat enrichment. Based on its morphological, physiological characteristics, G+C mol % of DNA and 16S rDNA sequence, it was identified as a strain of Paracoccus sp..The results of study on the fermentation conditions of strain WB1 showed that beside of creatinase, the strain also produced sarcosine dehydrogenase. However, it did not produce creatininase, and was unable to utilize creatinine. The creatinase was an inducible enzyme and could be induced by sarcosine, creatine, and choline chloride. The easily used carbon sources such as glucose had no catabolic repression effect on the creatinase production. The molecular weight of the enzyme was estimated to be 48kD by SDS PAGE. The enzyme was showed the maximum activity at pH 7 0~8 5 and was stable at pH 5 5~9 5 It was showed most activity at 35℃~40℃ and was stable under 45℃. The K m of the enzyme was 24 6 mmol/L with creatine as substrate at 37℃. The metal ions such as Cu 2+ , Hg 2+ and Ag + had strong inhibiting effect on the activity of the enzyme.
出处 《微生物学报》 CAS CSCD 北大核心 2004年第1期83-87,共5页 Acta Microbiologica Sinica
基金 浙江省科技厅项目 ( 0 0 1110 2 3 3 0 1)~~
关键词 肌酸酶 发酵条件 副球菌属 产酶条件 Creatinase, Fermentation condition, Paracoccus sp.
  • 引文网络
  • 相关文献

同被引文献25

  • 1祝明亮,李天飞,汪安云.白肋烟内生细菌的分离鉴定及降低N-亚硝胺含量研究[J].微生物学报,2004,44(4):422-426. 被引量:33
  • 2裴海燕,胡文容,曲音波,母锐敏,李小彩.一株溶藻细菌的分离鉴定及其溶藻特性[J].环境科学学报,2005,25(6):796-802. 被引量:62
  • 3李宝库,马珦玻,路新利,魏志文.L-乳酸细菌培养条件的优化[J].生物技术,2005,15(3):75-77. 被引量:4
  • 4Brunnemann K D,masary k J,Hoffmann D.Role of tobacco stems in the formation of nitrosamines in tobacco and maintream and sidestream smoke[J].J Agric Food Chem,1983,31:1221-1224.
  • 5Burton H R,Dye N K,Bush L P.Relationship between Tobacco -Specific Nitrosamines and nitrate from different air-cured tobacco varieties[J].Agric Food Chem,1994,42:2007-2011.
  • 6Bush L P,Cui M W,Shi H Z,et al.Formation oftobacco-specific Nitrosamines in air-cured Tobacco[C]//55th Tobacco Science Research Conference,Greensboro,North Carolina,U.S.A,2001.
  • 7Caldwell W S,Grenn J M,Plowchalk D R,et al.The nitrosation of nicotine:A Kinetic study[J].Chem Bake Tox,1991,4:513-516.
  • 8Chamberlain W J,Bake J L,Chortyk O T.Studies on the reduction of nitrosamines in tobacco[J].Tobacco Science,1986,30:81-82.
  • 9Fischer S,Spiegelhalder B,Preussman R,et al.Preformed Tobacco-specific nitrosamines in Tobacco Role of nitrate and Influences of Tobacco type[J].Carcinogenesis,1989,10 (8):1511-1517.
  • 10Fischer S,Spiegelhalder B,Eisenbarth J,et al.Investigation on the origin of tobacco -specific nitrosamines in mainstream smoke of cigarettes[J].Carcinogenesis,1990,11:723-730.

引证文献1

二级引证文献1

;
使用帮助 返回顶部